Add zest of a half of a lime, juice of a half of lime, olive oil, ¼ cup of chopped walnuts, chopped green onions and dash of salt/pepper to the quinoa. Stir to combine.

While the quinoa is simmering, get the shrimp started.

In medium saucepan, heat ghee and saute shrimp.

In a small bowl combine zest of ½ of a lime, juice of half of a lime and coconut palm sugar. Pour mixture into saucepan on top of the shrimp and continue sauteing shrimp in lime/sugar mixture until shrimp is thoroughly pink.

Serve shrimp with quinoa on a bed of mixed greens. Squirt lemon wedge over everything.